Rich in properties important for our health and easy to prepare, the vegetable meatloaf is the ideal dish for a light, healthy, nutritious and tasty lunch or dinner. Not to mention that it is a great ploy to convince children to eat vegetables!

Serve it with a side dish of potatoes, you will see that they won’t be able to say no. A valid alternative to meatloaf and a dish that will allow you not to waste stale bread and vegetables and advanced cheeses in the fridge.

To prepare this meatloaf you can use any type of vegetable: let’s see how to proceed together.


  • 300 gr of potatoes
  • 1 leek
  • 100 gr of spinach
  • 2 carrots
  • 1 clove of garlic
  • 1 onion
  • 2 medium eggs
  • 200 gr of stale wholemeal bread
  • 200 gr cheese (Emmental type)
  • 1 glass of milk
  • 3 tablespoons of breadcrumbs
  • 80 grams of grated Parmesan cheese
  • A pinch of nutmeg
  • half a glass of white wine
  • Salt and pepper (as required)
  • Extra virgin olive oil (as required)


  1. Cut the leek into slices and fry in a pan with the garlic, finely chopped onion and two tablespoons of oil.
  2. Boil the potatoes and spinach and, once ready, pour them into the pan in which you browned the leek with the garlic and onion.
  3. Put the bread to soak in milk for a few minutes.
  4. Pour the boiled vegetables into the mixer or blender, add the well-wrung bread, eggs, parmesan, nutmeg, salt and pepper .
  5. Finally, add the cheese cut into chunks and make sure that all the ingredients are well blended.
  6. Pour the mixture onto a surface covered with parchment paper sprinkled with breadcrumbs and give the mixture the shape of a meatloaf. You can help by covering a plumcake mold with parchment paper and pouring the mixture into it to compact it.
  7. Pour two tablespoons of oil in a non-stick pan and fry the meatloaf.
  8. As soon as you notice that a crispy crust has formed, let the wine evaporate.
  9. Cover the meatloaf with water, cover with the lid and cook over low heat for about an hour.